Chocolate Pecan Layered Icebox Cookies Recipes

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CHOCOLATE ICEBOX COOKIES



Chocolate Icebox Cookies image

Provided by insanelygood

Categories     Cookies     Desserts     Recipes

Number Of Ingredients 9

2 1/2 cups all-purpose flour
1/3 cup of cocoa powder
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
3/4 cup of granulated sugar
1 egg
1 teaspoon vanilla

Steps:

  • In a medium bowl, mix flour, cocoa powder, cinnamon, baking powder, and salt.
  • In a large bowl, beat butter and sugar with an electric mixer at low speed for 30 seconds. Increase speed to high and beat for 3 minutes until the mixture is fluffy.
  • Reduce mixer speed to low and add the egg and vanilla. Beat for about 20 to 30 seconds, just until combined.
  • Add the flour mixture into the butter mixture, and stir gently until combined.
  • Divide the dough in two and roll each into a 2-inch-wide cylinder. Wrap the cylinders in wax paper, twisting the ends to seal them. Chill the dough until firm, at least 2 hours.
  • Place baking racks at the top and bottom thirds of the oven. Preheat the oven to 350 degrees Fahrenheit. Line two sheet pans with parchment paper.
  • Slice the dough into 1/4-inch rounds. Place the cookies on the sheet pans 1 inch apart.
  • Bake the cookies in the preheated oven for 5 to 6 minutes. Switch the sheet pans so that the top pan is now at the bottom, and vice versa. Bake for another 5 to 6 minutes, until the cookies are golden brown around the edges.
  • Allow the cookies to cool on the sheet pans for 1 minute. Transfer them into a wire rack and let them cool completely.
  • Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts :

CHOCOLATE-PECAN LAYERED ICEBOX COOKIES



Chocolate-Pecan Layered Icebox Cookies image

Try one of our layered icebox-cookie variations: Apricot-Pistachio and Raspberry-Almond.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 4

1/2 batch Chocolate Cookie Dough
1/2 batch Spice Cookie Dough
2/3 cup raspberry jam
1 cup mixed ground pecans and semisweet chocolate

Steps:

  • Shape each piece of dough into a disk. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut and chocolate filling. Repeat, layering 3 to 5 more strips, alternating between chocolate and spice dough, ending with a plain strip.
  • Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

LAYERED ICEBOX COOKIES



Layered Icebox Cookies image

Try all three of our layered icebox-cookie variations: Chocolate-Pecan, Apricot-Pistachio, and Raspberry-Almond.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 12 dozen

Number Of Ingredients 3

1 batch Citrus Dough, Spice Dough, or 1/2 batch Chocolate Dough plus 1/2 batch Spice Dough
2/3 cup apricot or raspberry jam
1 cup mixed ground pecans and semisweet chocolate, 1 cup ground pistachios, or 3/4 cup ground blanched almonds

Steps:

  • Shape dough into 2 disks. Wrap in plastic wrap, and refrigerate until firm, about 1 hour.
  • Roll out each disk to a 1/8-inch thickness on a floured piece of parchment. Cut into 2-by-9-inch strips. Spread 2 teaspoons jam onto 1 strip; sprinkle with 2 tablespoons ground nut filling. Repeat, layering 3 to 5 more strips, ending with a plain strip.
  • Wrap in parchment. Refrigerate until firm, at least 2 hours. Slice dough crosswise slightly thicker than 1/8 inch. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.

CHOCOLATE PECAN SANDWICH COOKIES



Chocolate Pecan Sandwich Cookies image

Provided by Molly Yeh

Categories     dessert

Time 2h30m

Yield Makes 18 to 20 cookies (9 to 10 sandwiches)

Number Of Ingredients 13

3/4 cup (70 grams) pecan halves (about 1/4 of a 10-ounce bag)
3/4 cup (98 grams) all-purpose flour
1/2 cup (20 grams) good quality unsweetened cocoa powder
3/4 teaspoon kosher salt
1/2 cup (113 grams) unsalted butter, softened
6 tablespoons (75 grams) granulated sugar, divided
1/2 teaspoon vanilla
1/2 cup (45 grams) rainbow sprinkles
Caramel filling, recipe follows
1/2 cup (113 grams) unsalted butter, softened
1/4 cup (75 grams) store bought caramel sauce
1 1/2 cups (180 grams) powdered sugar
A good pinch of kosher salt

Steps:

  • Preheat the oven to 325 degrees F.
  • Spread pecan halves on a parchment lined baking sheet in a single layer and bake for 10 to 12 minutes, or until roasty and fragrant. Remove from the oven and cool. Transfer the pecans to a cutting board and give them a rough chop. Allow chopped pecans to cool completely.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, half of the sugar (1/4 cup), and vanilla until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a spatula and add the flour, cocoa powder and salt mixture. Mix on low until all of the dry ingredients are incorporated. Add the pecans and the sprinkles and mix until just combined.
  • Line a work surface with a large piece of parchment paper. Scrape the dough out onto the parchment paper and gather it together with your hands. Roll into a 6 1/2-inch-long log that is about 2 inches wide. Tightly wrap the dough in parchment paper, twisting the ends so it's airtight. Refrigerate until the dough is firm, for 2 hours or overnight.
  • Set an oven rack in the middle position. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
  • Spread the remaining granulated sugar on a plate and roll the log in the sugar to coat completely.
  • Slice the log into eighteen 1/4-inch discs and place them on the baking sheet evenly spaced apart. Bake in the center of the oven until the cookies are no longer shiny and slightly puffed; begin checking for doneness at 16 minutes. Let cool on the pans.
  • Using a 1/2-ounce scoop or a spoon, dollop about 1 tablespoon of the filling on the bottom of 12 of the cooled cookies. Sandwich with another half and smush lightly. Enjoy immediately or store in an airtight container on the counter until you eat them all.
  • Cream together butter and caramel until smooth. Add powdered sugar and salt and whip until combined and light and fluffy, 2 to 3 minutes.

BUTTERSCOTCH ICEBOX COOKIES



Butterscotch Icebox Cookies image

Great dark brown sugar icebox cookies my southern Grandma used to make.

Provided by Pam Uribarri

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
  • Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
  • Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
  • When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g

CHOCOLATE PECAN DELITE



Chocolate Pecan Delite image

This layered dessert with a pecan crust, cream cheese and pudding is a favorite of most all.

Provided by BIGBON

Categories     Desserts     Pies     Pecan Pie Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
½ cup butter
1 cup finely chopped pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
3 cups frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
3 cups milk
2 tablespoons chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
  • In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 41.8 g, Cholesterol 45.7 mg, Fat 26 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 13.3 g, Sodium 379.4 mg, Sugar 27.1 g

PECAN ICEBOX COOKIES



Pecan Icebox Cookies image

My best friend's grandmother frequently makes these old-fashioned cookies and was kind enough to pass the treasured family recipe on to me.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 9 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at time, beating well after each addition. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in pecans. Shape into four 6-1/2-in. rolls; wrap each in plastic wrap. Refrigerate overnight. , Unwrap and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 7-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 113 calories, Fat 5g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

ICEBOX CHOCOLATE COOKIES



Icebox Chocolate Cookies image

Whip up a batch of these Chocolate Icebox Cookies. Dip one of these Chocolate Icebox Cookies in a glass of cold milk for the perfect flavor combo!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 2h32m

Yield 32 servings, 2 cookies each

Number Of Ingredients 9

2-1/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
3/4 cup butter, softened
1-1/2 cups granulated sugar
1 egg
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, melted, cooled
1 tsp. vanilla
1/4 cup powdered sugar

Steps:

  • Combine flour, baking powder and salt. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add egg, chocolate and vanilla; mix well. Gradually add flour mixture, mixing well after each addition.
  • Divide dough into 4 equal portions; roll each into 5-inch-long rope. Roll, 1 at a time, in powdered sugar until evenly coated on all sides. Wrap individually in waxed paper. Refrigerate 2 hours or until firm.
  • Heat oven to 350ºF. Cut each log into 16 slices. Place, 2 inches apart, on parchment-covered baking sheets.
  • Bake 8 to 10 min. or just until tops are firm to the touch. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0.9106 g, Sugar 0 g, Protein 2 g

TOFFEE PECAN ICEBOX COOKIES



Toffee Pecan Icebox Cookies image

These toffee pecan cookies are perfect dessert to serve at Christmas celebration.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 96

Number Of Ingredients 8

1 1/2 cups butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla
3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans
2/3 cup toffee bits

Steps:

  • In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and salt just until blended. Stir in pecans and toffee bits. Divide dough in half; shape each half into 14x1 1/2-inch log. Wrap in plastic wrap; refrigerate 3 hours.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1 inch apart.
  • Bake 12 to 14 minutes or until set and very lightly browned. Cool 2 minutes; remove from cookie sheets to cooling racks. Store cooled cookies tightly covered at room temperature.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 40 mg

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